Steam bread with celery is unusual and amazingly delicious!

Something from Asian pumps, something from Czech dumplings, something from tender buns, something from diet dishes - full fusion! Unusual and surprisingly tasty, it can be eaten simply by putting inside a piece of butter and washing down with hot tea. And you can serve as a garnish to stewed in thick sauce or baked meat - for example, lamb roast with herbs or lamb cutlets on the grill.


Ingredients

• 2 glasses of flour
• 2 eggs
• 1 cup of cream (15-25% fat)
• 2 tbsp sugar
• 2 tsp baking powder
• 80–100 g of Parmesan (or other hard cheese)
• 3-4 young inner stalks of celery with leaves
• pinch
• extra virgin olive oil

Step 1 Bread powder mix with flour and salt. Grate Parmesan on a fine grater. Eggs with sugar beat a corolla into the foam, add 1 tbsp. l. oil, cream, beat again, pour flour, cheese and mix thoroughly. Grind the celery and add to the dough.

Step 2 For the preparation of portioned breads, distribute the finished dough into soufflé molds or ordinary glasses, pre-oiled with oil, place them in a steamer and cook 20-25 minutes (the cooking time depends on the height of the molds).

Step 3 If you want to prepare one large long "cake" - roll from several layers of food foil shape-boat in the form of half a cylinder, wrapping the foil around the roller, lubricate it with oil, fill with dough and steam. Cool and serve.

In the dough you can add to taste crushed olives, canned corn, mushrooms, green peas, any greens, grated lemon peel. This bread, wrapped in foil and a plastic food bag, is perfectly stored in the refrigerator for 3 days - you just need to cut it into slices before serving and heat it in a microwave or pan with a little water - and it will again become tender and crumbly.



P.S. And remember, just changing our consumption – together we change the world!

Source: www.gastronom.ru/recipe/19915/parovoj-hleb-s-seldereem